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HOW DID I GET THE NAME THE CUTTING VEG? I started the first version of my blog…

HOW DID I ✨ GET THE NAME ✨ THE CUTTING VEG?
I started the first version of my blog in 2014 on a very rough blogspot website. I did in fact, name my blog after the figure skating movie The Cutting Edge 😛 BUT The Cutting Vedge was actually an onion farm in Ontario and a restaurant in Ireland 🤣. And from this, the cutting veg was born.
When I look back at that old blogspot website, 😱 I am always so humbled how far I’ve come. Mostly because I’ve always loved cooking and wanted my own TV cooking show. Hey a girl can dream right?
Also, I know you’re thinking about that salmon so I’ll post it below! Save, share, and do all that fun stuff!
The deets: maple Dijon salmon with Brussels, ginger miso eggplant, and avocado .
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Maple Dijon Salmon
2 4 oz wild caught salmon filets
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 scallion, thinly sliced (or 2 tablespoons chopped red onion)
1/2 teaspoon dried thyme
1/4 teaspoon chili powder
1/4 teaspoon salt
Preheat the broiler. Place the rack 8-9 in from the heat source. Place the salmon fillets on the prepared baking sheet or cast iron pan. In a small bowl, stir together the maple syrup, scallion, Dijon mustard, thyme, salt and chili powder. Brush the maple syrup mixture over the salmon and broil salmon filets until the salmon is just cooked through, about 10 minutes. Take care not to overcook it! Eat! .
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